COOKED BEEF TONGUE with SARDEL SAUCE

Czech name: Vařený hovězí jazyk se sardelovou omáčkou

Written by Karolina Brindova

Do you find the idea of putting a cow’s tongue into your mouth unappealing? Be sure to make an exception in this case. Beef tongue is considered a great delicacy. Plus, it also has a low-caloric value so you do not have to limit your intake at all. But be careful, anchovy sauce with cream is definitely not a part of a low-caloric diet. The tongue of a cow is a muscular organ that works hard, so it’s very tough when uncooked, so you have two options when cooking it. Either slice it very thin and cook quickly, or cook it low and slow, in a saucepan in water or in your slow cooker, pressure cooker, or an oven. The second method is definitely better because it results in a very tender and flavorful meat that melts when you put it in your mouth.

For more information about the Moravian-Silesian Region, from which this recipe comes, click here.

Ingredients

Beef tongue
3 lb beef tongue
1 cup root vegetables mix (diced celery, carrot, parsley root etc.)
1/4 cup diced onion
3 tsp salt
2 bay leaves

Sauce
10 anchovies
2 Tbs butter
1/4 cup oil or lard
3 tsp onion
1/4 cup all-purpose flour
4 cups beef broth
juice from half of lemon
1/2 cup heavy cream

Instructions

Place the washed beef tongue in boiling water, add salt, and let it boil until the tongue becomes very soft. Add the whole vegetables, onions, and bay leaves after an hour. Once done, soak the boiled tongue in cold water for a while and then remove the skin from it. Cut it into slices. Squeeze anchovies into a paste and mix half with butter. Heat the lard, add finely chopped onions and the rest of the crushed anchovies, let it foam, dust with flour, and fry. Pour in the beef broth and let it simmer for 20 minutes. Add cream, lemon juice, and anchovy butter to the finished sauce.

Serve with dumplings or pancakes.